Protein shakes are a quick, easy and healthy on-the-go breakfast or lunch. Adding spinach increases the nutrition value without even tasting the greens. My husband comments his dreams have come true that we can make vegetables taste like a strawberry. A great way to get vegetables into kids or husbands.

I use a brown rice or pea based protein powders. Choose one with a low sugar content or made with Stevia. Growing Naturals and Vega One are a couple good brands that come in chocolate, vanilla and berry flavors. Substitute peanut or almond butter and 100% cocoa powder for the berries and you’ve got an excellent candy-like shake.

Berries in a salad? Yes, please! And so patriotic don’t you think?
Those of you who know me by now it’s probably no surprise that I like to follow trends. My current trend is a salad one. They are so easy to throw together, healthy and have endless flavor possibilities. I can’t get enough.

My local grocery store had fresh organic strawberries and blueberries on sale yesterday which motivated this dish’s existence. I also had crumbled goat cheese, mixed greens and pecans in my fridge. That’s what so great about salads, you can pretty much raid your fridge and pantry to come up with a delicious creation.

I love the fresh, sweet berries with tangy balsamic dressing, creamy crumbled cheese and rich toasted crunch from the pecans. It has every flavor and texture you could imagine. After the pictures I added some chopped red onion, which was a welcomed addition. What a beautiful and tasty 4th of July recipe too.

Healthy bottled vinaigrette can be hit or miss, but I love the Annie’s and Maple Grove Farm of Vermont brands. Most are gluten free (some dairy free) and those I’ve tried are delectable. Added bonus the Fat Free Balsamic Vinaigrette variety has only 15 calories per serving! Yes… and it does taste good. A poppy seed dressing would also be excellent as well.

1. Preheat oven to 350 degrees. Place chicken breasts in a casserole dish sprayed with cooking spray. Season chicken with sea salt and pepper; cover and bake 20-25 minutes, or until cooked through. Let cool and chop into pieces.

3. Layer greens on a platter or plate and top with chicken, fresh strawberry quarters, whole blueberries, goat or feta cheese, pecans, sprinkle of sea salt, pepper and drizzle with balsamic (or serve on the side). Garnish with kiwi slices if desired. Serving size, 1 salad or 1/4 of recipe.

VARIATIONS: Add thinly sliced red onion, walnuts or almonds for pecans. Omit chicken for a meatless side. Top with avocado, cucumber or other fresh fruits.

Happy 5th of July! I meant to get this recipe out for all patriotic celebrations yesterday, but I got distracting enjoying my independence, and that just didn’t happen. The great thing is that these little bites of lusciousness are wonderful any day of the year. Smooth, creamy, melt-in-your-mouth cream cheese morsels topped with fresh berries and vanilla whipped cream, all in a handy-dandy portable cup.

Serve beautifully at a cocktail party, birthday party, for dessert, coffee time or at a potluck. AND, did I mention you can enjoy one for only 130 calories! Yes, my dessert loving friends, you can have your cheesecake and eat it too, for less than a billion calories. Cue the heavenly choir music.

We had a grill out lunch with our family and a pool/taco party with our new California friends yesterday. I took these mini cheesecakes to both parties (because they make one large batch) and came home with none. Always what a cook wants to see and made me excited to share this treasure with all of you. I hope everyone had restful, and safe, holiday celebrations.

MINI BERRY CHEESECAKES

makes 24

2 LARGE EGGS, room temperature

3/4 cup SUGAR

16 oz LIGHT CREAM CHEESE, NEUFCHATEL, room temperature (2 packages)

1/2 cup LIGHT SOUR CREAM

1 tsp VANILLA EXTRACT

1/4 tsp ALMOND EXTRACT

24 VANILLA WAFERS (organic/no preservatives, if possible)

1 1/2 cup FRESH STRAWBERRIES, vertically sliced

1 1/2 cup FRESH BLUEBERRIES

6 oz HEAVY WHIPPING CREAM

1 1/2 tbsp SUGAR

1/8 – 1/4 tsp CINNAMON, GROUND

1 tsp VANILLA EXTRACT

1/3 cup APRICOT FRUIT SPREAD, 100% FRUIT

FRESH MINT LEAVES, optional for garnish

Line two regular, 12-cup muffin tins with paper liners. Insert one vanilla wafer, flat side down in each cup. Set aside.

Pour even amounts of cheesecake filling into prepared muffin tins, about a heaping ¼ cup each.

Bake for 20-25 minutes at 350 degrees, or until puffed up and firm around outside edges. Remove from the oven and let set for 5 minutes. Then take out of pan and place on a cooling rack until completely cooled (they will look pale and sunken after cooling). Refrigerate a few hours or overnight.

Place chilled cheesecakes on a serving or cake platter. Top each with even amounts of whipped cream (about 1 Tbsp) spread gently with back of spoon, 3 strawberry slices and about 4 or 5 blueberries. Gently brush or drizzle berries with slightly warmed (to make spreadable) apricot fruit spread, and tuck a mint leaf behind a strawberry for garnish, if desired. Serving size: 1 mini cheesecake with toppings. Makes 24 mini cheesecakes.

*Using room temperature eggs and cream cheese will make a smoother, creamier cheesecake filling without lumps. I left mine out on the counter all day and made them that same evening.

VARIATIONS: Use any seasonal fresh fruits like raspberries, blackberries, kiwi or cherries. Try adding lemon, lime or orange zest to cheesecake filling or whipped cream for a citrus kick.

Cold, fruity and creamy individual fruit cups. Delicious for a party, potluck or after school snack. Make ahead and freeze for easy entertaining or a quick treat. Top with fresh fruit, mint or lemon wedge to serve.

1. In a large bowl mix together softened cream cheese, yogurt, fruit spread and honey until smooth, with an electric mixer. Stir in vanilla, whipped cream and mashed banana.

2. Add fruit to cream mixture and stir until well coated. Pour about 2/3 cup fruit mixture into 18 disposable cups, freeze at least 4 hours. Remove from freezer and refrigerate for a few hours before serving to thaw.

Granita is a semi-frozen Italian dessert that originated in Sicily. It falls somewhere between a sorbet and italian ice. Light, refreshing and healthy. You can make this simple and easy treat with any flavored 100% juice. So, go ahead and customize your own signature granita flavor. This flavor is excellent and packed with antioxidants. If you have a power juicer, this would be a great time to use it.

Kids will love this dessert too. Top with fruit, and you instantly have a healthy snack for all ages!

2. Pour mixture into a shallow, 9×13″ rectangle dish. Let cool to room temp and place in freezer. Scrap with a fork, every hour, for up to 3 hours until slushy.

3. Berry topping (optional): Sprinkle 1 tsp sugar (optional too) over berries and let sit at room temperature for 5-10 minutes, to macerate and become juicy. Scoop even amounts into six bowls and serve plain or topped with 1/2 cup prepared berries. Store granita in an air tight container in the freezer for up to 2 weeks.

VARIATIONS: Use any 100% juice (apple, pineapple-coconut, lemonade, orange, grape, etc.). Top with nuts, coconut, light whip cream, lowfat yogurt or frozen yogurt. Add a crispy cookie or graham cracker to the side for a real treat!